Lentilcurry with pumpkin and spinach

 

You definitely have to try this lentilcurry with pumpkin and spinach! 

What do you need?

Ingredients (4 people)

– 200 grams of lentils

– one butternut squash in pieces

– 200 grams spinach

– one onion

– one piece of ginger of about 3 cm

– four tablespoons tomato puree

– 70 grams red curry paste

– 400 ml coconut milk

– About 300 ml water

– one lime

– 150 ml yogurt

– 1/4 cucumber

– Handful of fresh mint

– Olive oil

– To garnish: pomegranate seeds and curly parsley

– Serve with: naan bread

 

How to make it?

1. Heat some olive oil in a pan. Peel and slice your ginger and chop your onion. Fry briefly in the pan. Then add the pumpkin and fry.
2. Add the curry paste and tomato paste to the pan. Also add the juice of half a lime. Stir well.
3. Add the lentils and coconut milk. Simmer gently on low heat for about 25-30 minutes, until the lentils and squash are tender. Keep an eye on them and slowly add the water.
4. Meanwhile, peel your cucumber and cut in half. Remove the seeds and cut into very small cubes. Add this to the yogurt, along with a handful of finely chopped mint and the juice of half a lime.
5. When the curry is almost ready: add the spinach to the pan little by little and stir well until it has shrunk.
6. Divide the curry between the plates. Top with the yogurt with cucumber, some pomegranate seeds and parsley.

 

Enjoy this delicious meal!

 

Love,

Team FITSHE

 

source: pienlaathaaretenzien